2 (formerly 3) grown ups sharing a kitchen in inner city Melbourne. Both determined to eat very well for under $10/meal each. A place to share recipes, stories and cooking tips and, of course, to convert "meal in a box" believers and takeout food regulars

Wednesday, January 13, 2010

Khai Yat Sai ไข่ยัดไส้ Thai Stuffed Omelet

This is an all time favourite of mine since it has both eggs and mince in it. It is a quick and easy dish that will sure to impress your guests; first when the filling is revealed, followed by how tasty the filling is. Substitute pork with chicken or beef and adjust the seasonings of the filling - there isn't a right or wrong way of doing it, so be creative and add your own mark on it. The tummies were very happy with their first home cooked meal after a long holiday away.

serves 4 as part of a Thai meal

you'll need;

4 eggs, beaten with dash of salt and white pepper

500g of minced pork or mince of your choice

1 onion, chopped

2 tomatoes, chopped

2 spring onions, chopped

2 stalks of coriander leaves, chopped

2 cloves of garlic, chopped

4 bird chillies chopped

2 tbs of oyster sauce

2 tbs of tomato sauce

dash of fish sauce

dash of soy

salt and white pepper to taste

spring onions for garnish

In a hot wok, fry the beaten eggs. Move and tilt the wok around so you'll get a thin and rather large omelet. Remove from the wok and put it into a large bowl.

Fry chopped garlic and chilies follow by the chopped onions, when everything is soften and a little brown add in the mince pork. When pork is no longer pink, chuck in the chopped tomatoes.

Add seasonings and continue to cook for a minute or so. Finally add the chopped herbs and thicken with a little corn flour solution.

Pour the meat mixture into the omelet mould. Place a plate over the bowl and invert it.

Garnish the stuffed omelet with spring onions.

Serve it with plenty of steamed rice, a simple vegetable stir fry and chilies in fish sauce.

I was lucky enough to have try this wonderful dish when we were in Chiangrai a while back, been craving for it ever since.Tried making it once but failed miserably, thanks for the recipe I think I'll be able to do it this time :)